Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef

For this study 48 non-infected muscle, lymphatic and visceral bovine tissue samples were collected from an approved red meat abattoir and spiked with 8 × 107cfu/mℓ of M. bovis. The different spiked samples were subjected to cooking and drying (drying through the process of biltong-making) processes...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	M. Van der Merwe [verfasserIn] J.L. Bekker [verfasserIn] P. Van der Merwe [verfasserIn] A.L. Michel [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2009

Schlagwörter:	biltong beef food processing food safety Mycobacterium bovis tuberculosis tissue zoonotic

Übergeordnetes Werk:	In: Journal of the South African Veterinary Association - AOSIS, 2012, 80(2009), 3, Seite 142-145
Übergeordnetes Werk:	volume:80 ; year:2009 ; number:3 ; pages:142-145

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.4102/jsava.v80i3.189

Katalog-ID:	DOAJ024654981

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callnumber-first	S - Agriculture
author	M. Van der Merwe
spellingShingle	M. Van der Merwe misc SF600-1100 misc biltong misc beef misc food processing misc food safety misc Mycobacterium misc bovis misc tuberculosis misc tissue misc zoonotic misc Veterinary medicine Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
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topic_title	SF600-1100 Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef biltong beef food processing food safety Mycobacterium bovis tuberculosis tissue zoonotic
topic	misc SF600-1100 misc biltong misc beef misc food processing misc food safety misc Mycobacterium misc bovis misc tuberculosis misc tissue misc zoonotic misc Veterinary medicine
topic_unstemmed	misc SF600-1100 misc biltong misc beef misc food processing misc food safety misc Mycobacterium misc bovis misc tuberculosis misc tissue misc zoonotic misc Veterinary medicine
topic_browse	misc SF600-1100 misc biltong misc beef misc food processing misc food safety misc Mycobacterium misc bovis misc tuberculosis misc tissue misc zoonotic misc Veterinary medicine
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title	Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
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title_full	Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
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author_browse	M. Van der Merwe J.L. Bekker P. Van der Merwe A.L. Michel
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title_sort	cooking and drying as effective mechanisms in limiting the zoonotic effect of mycobacterium bovis in beef
callnumber	SF600-1100
title_auth	Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
abstract	For this study 48 non-infected muscle, lymphatic and visceral bovine tissue samples were collected from an approved red meat abattoir and spiked with 8 × 107cfu/mℓ of M. bovis. The different spiked samples were subjected to cooking and drying (drying through the process of biltong-making) processes in a controlled laboratory environment. Mycobacterial isolates confirmed as M. bovis by means of polymerase chain reaction (PCR) were observed in 17 of a total of 576 samples that were exposed to the secondary processing method of cooking. The study showed that not only can M. bovis survive the cooking process but the survival of the bacterium will be determined by its unique adaptive changes to the surrounding composition of the environment. The results for the samples exposed to the drying process (n = 96) did not show any growth, suggesting that the process of biltong production as used in this study is likely to render infected meat safe for human consumption.
abstractGer	For this study 48 non-infected muscle, lymphatic and visceral bovine tissue samples were collected from an approved red meat abattoir and spiked with 8 × 107cfu/mℓ of M. bovis. The different spiked samples were subjected to cooking and drying (drying through the process of biltong-making) processes in a controlled laboratory environment. Mycobacterial isolates confirmed as M. bovis by means of polymerase chain reaction (PCR) were observed in 17 of a total of 576 samples that were exposed to the secondary processing method of cooking. The study showed that not only can M. bovis survive the cooking process but the survival of the bacterium will be determined by its unique adaptive changes to the surrounding composition of the environment. The results for the samples exposed to the drying process (n = 96) did not show any growth, suggesting that the process of biltong production as used in this study is likely to render infected meat safe for human consumption.
abstract_unstemmed	For this study 48 non-infected muscle, lymphatic and visceral bovine tissue samples were collected from an approved red meat abattoir and spiked with 8 × 107cfu/mℓ of M. bovis. The different spiked samples were subjected to cooking and drying (drying through the process of biltong-making) processes in a controlled laboratory environment. Mycobacterial isolates confirmed as M. bovis by means of polymerase chain reaction (PCR) were observed in 17 of a total of 576 samples that were exposed to the secondary processing method of cooking. The study showed that not only can M. bovis survive the cooking process but the survival of the bacterium will be determined by its unique adaptive changes to the surrounding composition of the environment. The results for the samples exposed to the drying process (n = 96) did not show any growth, suggesting that the process of biltong production as used in this study is likely to render infected meat safe for human consumption.
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title_short	Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef
url	https://doi.org/10.4102/jsava.v80i3.189 https://doaj.org/article/6601d00e81074476b302d66aaa7edde3 https://jsava.co.za/index.php/jsava/article/view/189 https://doaj.org/toc/1019-9128 https://doaj.org/toc/2224-9435
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up_date	2024-07-03T23:52:39.263Z
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Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef

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